Roasted Red Pepper + Tomato Soup
yes it’s like really really good. Same first steps and ingredients as my red pepper vodka sauce so you could hypothetically use half to make soup and use the other half to make pasta the next day! Or vice versa, whatever tickles your fancy.
2 large red bell peppers
6 Roma tomatoes
1 sweet yellow onion
6 cloves garlic
2 sprigs rosemary
4 sprigs thyme
2-4 cups chicken or vegetable stock
fresh basil (measure with your heart)
2-4 oz freshly shredded Parmesan or Gouda cheese
preheat your oven to 425 and line a baking sheet with foil.
cut the Roma tomatoes in halves. Peel the onion and cut into quarters. Cut the bell pepper around the core, remove seeds. Peel the garlic. Add everything to the baking sheet and drizzle with olive oil.
bake for 45-60 minutes, flipping around halfway. When you flip everything, also add in the rosemary and thyme.
Once its done cooking, let the bell peppers cool down for a few minutes and then remove the papery skin from the outside for a smoother sauce. Take the rosemary and thyme off the stem. Add your sheet pan ingredients and pasta water to a blender or a container to immersion blend. Blend until smooth.
Add the pureed veggies to a pot and turn the heat to medium low. Add two cups of stock, if you want it thinner add more. Taste for seasoning, add salt, pepper, and red pepper flakes as needed. Stir in cheese and fresh basil. You could also add a knob of butter or a little bit of cream or half/half! Make it your own.
Serve topped with more cheese, fresh basil and either pepper or red pepper flakes. Enjoy!